Introducing the Crogel: Part Bagel, Part Croissant

This piece was first published on The Jew and the Carrot blog at the Forward.

The crogel is here. You can’t say you didn’t see it coming, what with all the hype last summer about the cronut. If someone could think of crossing a croissant with a donut, then it’s obvious someone else was eventually going to come up with a croissant-bagel hybrid.

We can thank Stew Leonard’s, the family-owned supermarket chain with four stores in Connecticut and New York, for the crogel. Stew Leonard’s has been baking croissants for thirty years, but on January 8, a baker named Tanya at the chain’s Norwalk store came up with the idea of marrying the French pastry with the Jewish roll-with-the-hole.

The baker took some regular croissant dough, fashioned it in to a bagel shape, kettle boiled it and then hearth baked it. And voilà — the crogel: crispy on the outside and flaky and buttery on the inside.

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